Breakfast & Brunch

WHIPPED LEMON RICOTTA TOFU TOAST

Bright, zesty, and packed with plant-based goodness, my Whipped Lemon Ricotta Tofu with Roasted Tomatoes is the ultimate breakfast toast. This vegan delight combines creamy, lemony tofu with sweet roasted tomatoes for a fresh and flavorful bite. Ready in minutes, it’s the perfect way to start your day with a vibrant twist!

Total Time15 mins

Serving 3 toasts
INGREDIENTS
Whipped Lemon Tofu
 250 g medium firm tofu
 Zest of one lemon
 1.50 tbsp lemon juice
 1 tbsp extra virgin olive oil
 ¼ tsp asafoetida (hing)
 1 tsp dried oregano
 ¼ tsp turmeric powder (for colour)
 2 tbsp nutritional yeast
 1-2 tbsp water
 Salt and pepper to taste
Roasted Herbed Tomatoes
 35-40 baby tomatoes
 1-2 tbsp extra virgin olive oil
 3-5 Stems of fresh oregano
 2 tbsp fresh basil
 salt and pepper to taste
Toppings
 2 tbsp pesto (homemade or store bought)
 3 tsp roasted chopped pistachios
 1.50 tbsp capers
 Flaky salt to taste
 3 Slices of sourdough bread or your favourite bread

DIRECTIONS
1

Roasted Herbed Tomatoes: Heat a pan on medium heat and add olive oil. Once heated add tomatoes, basil and oregano and allow to roast until tomatoes are soft ~ 10 mins, mixing occasionally. May cover pan for the first 5 mins (mixing throughout) to allow the tomatoes to softened quicker.

2

Whipped Lemon Tofu: Combine all ingredients in the blenders until completely smooth.

3

Assembling toast: Pipe or spread with a spoon the whipped lemon tofu ricotta on toast. Top with tomatoes, capers, pistachios and flaky salt. Enjoy!

Ingredients

Serving 3 toasts
INGREDIENTS
Whipped Lemon Tofu
 250 g medium firm tofu
 Zest of one lemon
 1.50 tbsp lemon juice
 1 tbsp extra virgin olive oil
 ¼ tsp asafoetida (hing)
 1 tsp dried oregano
 ¼ tsp turmeric powder (for colour)
 2 tbsp nutritional yeast
 1-2 tbsp water
 Salt and pepper to taste
Roasted Herbed Tomatoes
 35-40 baby tomatoes
 1-2 tbsp extra virgin olive oil
 3-5 Stems of fresh oregano
 2 tbsp fresh basil
 salt and pepper to taste
Toppings
 2 tbsp pesto (homemade or store bought)
 3 tsp roasted chopped pistachios
 1.50 tbsp capers
 Flaky salt to taste
 3 Slices of sourdough bread or your favourite bread

Directions

DIRECTIONS
1

Roasted Herbed Tomatoes: Heat a pan on medium heat and add olive oil. Once heated add tomatoes, basil and oregano and allow to roast until tomatoes are soft ~ 10 mins, mixing occasionally. May cover pan for the first 5 mins (mixing throughout) to allow the tomatoes to softened quicker.

2

Whipped Lemon Tofu: Combine all ingredients in the blenders until completely smooth.

3

Assembling toast: Pipe or spread with a spoon the whipped lemon tofu ricotta on toast. Top with tomatoes, capers, pistachios and flaky salt. Enjoy!

Whipped Lemon Tofu Ricotta Toast

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